Chocolate fondant and buttermilk custard
Easy Dessert & cheap
Preparation: 30 mins – Cooking: 25 mins
Ingredients (for 8 people)
For the custard:
For the fondant:
Preparing the recipe
1. Prepare the cream: Put the buttermilk in a saucepan, bring to the boil and let cool. Vigorously whisk the egg yolks and sugar, pour in the buttermilk and mix again. Transfer to a saucepan, then heat over low heat, stirring gently with a whisk. The mixture should thicken. Transfer to a container and reserve in the refrigerator.
2. Make the fondant: Preheat the oven to 250°C. Butter and flour a small cake tin (Ø 18 cm).
3. Melt the chocolate and butter in a bain-marie.
4. Beat the eggs into an omelet, then incorporate them little by little using a whisk into the chocolate preparation.
5. Stir in the sugar, then the flour with a whisk. Transfer to the prepared mould, then bake for 25 min at 180 °C (th.6). Serve warm or chilled with custard.
You can replace the buttermilk with 20 cl of liquid cream + 15 cl of whole milk. If the custard has grains, blend it to smooth it.
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